Cuisinart SM55BC Instruction Manual - Page 11

pizza rustica A hearty, satisfying meal for either dinner or lunch. Makes one 9-inch (23 cm) pie Dough/Crust: 1 L 4 cups unbleached, all-purpose flour 125 ml ½ cup granulated sugar 5 ml 1 teaspoon kosher salt 50 ml ¼ cup unsalted butter, at room temperature, cut into 1-inch (2.5 cm) pieces 50 ml ¼ cup extra virgin olive oil 4 large eggs Filling: 7 ml ½ tablespoon olive oil 230 g 8 ounces Italian sausage, sweet or hot, casings removed 283 g 10 ounces fresh spinach 2 cloves fresh garlic, finely chopped 1 15-ounce (425 g) container ricotta cheese 2 large eggs 3 large egg yolks 450 g 16 ounces mozzarella, shredded 85 g 3 ounces Parmesan cheese, grated 115 g 4 ounces prosciutto, chopped 60 g 2 ounces soppressata or hard salami, chopped Egg Wash: 1 large egg plus 1 tablespoon (15 ml) of water beaten together For the dough: Place the flour, sugar, and salt in the Cuisinart™ mixing bowl. Insert the flat mixing paddle. Turn to speed 2 for about 20 seconds to aerate dry ingredients. Add the butter and continue on speed 2 for 1 minute. Add the olive oil and mix for 30 seconds on the same speed. The butter and olive oil should be well incorporated into the dry ingredients. Add the eggs one at a time. Be sure to incorporate each egg before adding the next. After adding the last egg, mix on speed 3 until the dough comes together as a mass, about 30 to 40 seconds. If the mixture appears slightly dry, add water one tablespoon (15 ml) at a time on speed 2 until the mixture resembles a soft dough. Gather the dough ball and cut in half, forming each half into a disc shape. Wrap each disc and place in refrigerator. Refrigerate for at least 1 hour. For the filling: Place olive oil in a large sauté pan over medium heat. Add the sausage and sauté until golden brown, breaking the sausage into pieces. Add the spinach and garlic and sauté for an additional minute or two, until the spinach is wilted and the garlic is fragrant. Reserve. Add the ricotta to the Cuisinart™ mixing bowl. Insert the flat mixing paddle. Mix on speed 2. Add eggs and yolks one at a time. Stir in remaining ingredients including the reserved sausage and spinach mixture until all are incorporated. Preheat oven to 350°F (180°C). Roll one dough disc to a round about 16 inches (40.5 cm). Carefully transfer to a 9-inch (23 cm) springform pan, trimming the dough so that a 1-inch (2.5 cm) overhang remains. Pour the filling into prepared pan. Roll out second dough disc to a round and place over filling. Cut the top dough to match the existing overhang. Pinch edges together and then crimp to create a decorative edge. Brush the top well with egg wash. Bake until golden brown, about 70 to 75 minutes. Let stand about 15 to 20 minutes. Release the pan sides, transfer to a cutting board or platter. Cut into pieces and serve. 20 basic white bread A classic white bread, great for sandwiches. Makes two loaves, about 18 ounces (510 g) each cooking spray 400 ml 1²/³ cups warm (105-110°F [40 - 45°C]) water 25 ml 1½ tablespoons honey 11.25 ml 2¼ teaspoons active dry yeast 1.4 L 5½ cups bread or unbleached, all-purpose flour, divided 125 ml ½ cup nonfat dry powdered milk 60 ml 4 tablespoons unsalted butter, at room temperature 10 ml 2 teaspoons salt Place warm water, honey, and yeast in Cuisinart™ mixing bowl. Let stand 5 to 10 minutes until mixture is foamy and bubbly. While yeast is proofing, combine 4½ cups (1.125 L) of the bread flour with powdered milk. Add the flour mixture to the yeast mixture, with the unsalted butter. Insert the dough hook and mix on speed 2 for 2 minutes. Continuing on speed 2, add remaining flour one tablespoon (15 ml) at a time until dough ball forms that clings to the dough hook and cleans the sides of the bowl. Set timer for 4 minutes and the speed to 3. Transfer the dough to a clean bowl, cover with plastic wrap and let rise in a warm, draft-free place until volume is doubled. Lightly coat two 8x4x3-inch (20 x 10 x 6 cm) loaf pans with unsalted butter or cooking spray. Punch dough to deflate. Divide into 2 equal portions. Shape into loaves and place in prepared pans. Cover and let rise until nearly doubled. About 15 minutes before baking, preheat oven to 375°F (190°C). Place loaves in preheated oven and bake for 35 to 40 minutes, until bread is browned and sounds hollow when tapped. Remove from loaf pans and cool on a wire rack. Bread slices best when allowed to cool completely before cutting. If top of bread is too crispy for your taste, brush with butter for a softer crust. 21